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The Australian & New Zealand Grapegrower & Winemaker
The January 2017 issue of the Grapegrower & Winemaker magazine is out now - and is available online for all subscribers.
New options in the sparkling winemakers' toolbox
The Australian Wine Research Institute has been developing a new breed of hybrid yeasts.
The researchers aim is to generate more complex yeast to produce more complex flavours in the wine, allowing winemakers to look beyond grape varietals to the fermentation process itself to find flavour and aroma diversity.
In the traditional method of making sparkling wine, the second fermentation and the following maturation in the bottle with the yeast lees are important components in flavour and aroma development.
After the base wine has been fermented, this is mixed with a yeast and sugar solution before being bottled. The yeast ferments the added sugar, which creates carbon dioxide gas– which dissolves into the wine. The dead yeast cells impart the autolytic flavours that high-quality, traditional method sparkling wine is known for.
Louisa Rose, Yalumba chief winemaker and chair of the AWRI board, was involved from early in the process. Rose's practical focus pushed the project to find incremental improvements. "In some ways it is only a small part of the winemaking process, and you are only really looking to ferment about one per cent alcohol in the process. But you get a lot of characters provided by that process into the final wine." Rose said.
Could this provide sparkling winemakers with a broader range of options for traditional method production?
To read the whole story make you sure grab the January issue of Grapegrower and Winemaker magazine - or head online to access the article here.
For more interesting yeast articles:
- The beauty of self destruction: yeast autolysis in sparkling wines, report by Russell Moss
- Mastering alcoholic fermentation, report by Tanya Worontschak
- Using yeast to prevent hydrogen sulfide contamination of wine and cider, report by Steve Campbell
- Co-inoculation with yeast and lactic acid bacteria, report by Guillaume Antalick, Marie-Claire Perello and Gilles de Revel
- Top yeast products, report by Curtis Phillips
And feel free reach out to Nathan Gogoll (the magazine editor) via email.
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Wine & Viticulture Journal
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As has been customary for our January-February issue in recent times, this issue is themed around Industry Sustainability, both environmental and financial.
Addressing this theme is Mitch Laginestra of GHD Pty Ltd, who takes a swing at winery wastewater treatment, offering some suggestions on how best to treat the stuff, weighing up the pros and cons of the various methods available. The AWRI chips in with a look at the outcomes of a three-year extension project aimed at delivering targeted technical information to the wine industry about greenhouse gas emissions and climate change.
Early in the New Year, editor Sonya Logan visited Kay Brothers, in McLaren Vale, and Pernod Ricard Winemakers, in the Barossa Valley, to find out what environmental measures the companies have introduced that led to them being winners of the large business and small-medium categories of the South Australian Wine & Brandy Industry Association's 2016 Environmental Excellence Awards, respectively. Both these wineries attest the rising price of electricity has made reducing energy costs an economic 'no-brainer'.
The Journal's focus on sustainability also takes in financial considerations, and to this end we've got two articles that touch on this topic. The first prompts the Australian wine industry to question its financial sustainability in the context of its competitors, particularly those in the EU, by estimating the amount of government support received by grapegrowers and winemakers in the region. The second article explore some 'dos' and 'don'ts' and other points to consider with the aim of ensuring family-owned wineries can pass on a wine business that their kids want to own.
And, in light of Wine Australia's recent announcement of a $5.3 million research and development project to investigate how Australia's terroirs influence Shiraz wine styles and quality, Tony Keys questions whether efforts to focus on terroir actually leads to more Australian wine being sold.
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